As always, it depends. If you're a tall guy, standing behind too low a table and want to rock-chop, have a German blade. High tip, fat belly, handle heavy. If you pinch-grip and chop or slice, the handle heaviness will fatigue you. If you are a short guy a high tip is useless. (guess why the Japanese tips are even lower than the French ones.)
By the way, if you're rock-chopping from the shoulder, don't look for a hard Japanese blade. You will destroy the edge in minutes. Have a fat German in soft, though stainless.http://www.cookfoodgood.com/?p=399